Spiced Pumpkin Cake and Caramel Frosting Recipe

Serves 8-12 | Finish in 2 hours

This delicious layered cake features a moist, spiced pumpkin cake with a layer of caramel buttercream and is topped off with creamy cream cheese frosting. This cake is a real fall showstopper.


Pumpkin Cake

  • 2 c. All-Purpose Flour
  • 1 tbsp. Pumpkin Pie Spice
  • 2 tsp. Baking Powder
  • 1 tbp. Baking Soda
  • 1/4 tsp. Salt
  • 1 c. Vegetable Oil
  • 1 c. Brown Sugar
  • 1/2 c. White Sugar
  • 4 Eggs
  • 2 tsp. Vanilla Extract
  • 1 15 oz. Can Pumpkin Puree

Caramel Buttercream Frosting

  • 6 tbsp. Unsalted Butter, room temperature
  • 2 c. Powdered Sugar
  • 1/3 c. Litehouse® Old Fashioned Caramel Dip

Cream Cheese Frosting

  • 1/2 c. Unsalted Butter, room temperature
  • 8 oz. Cream Cheese, softened
  • 2-3 c. Powdered Sugar
  • 1-2 tbsp. Whipping Cream, if needed to thin


  1. Preheat oven to 350°F. Grease, flour and line two 9-inch cake pans and set aside.
  2. In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda & salt. 
  3. In a large bowl beat together the oil, sugars, eggs, vanilla extract and pumpkin puree until smooth.
  4. Beat in the flour mixture about 1/2 cup at a time, turning off the mixer and scraping down the sides of the bowl as necessary. 
  5. Pour the batter into the prepared pans and bake for 25-30 minutes, until an inserted toothpick comes out clean. Allow to cool completely before frosting.
  6. Prepare the caramel buttercream frosting by whipping the butter and caramel dip together on medium speed. Slowly incorporate the powdered sugar until the frosting reaches a stiff consistency. Set aside.
  7. Prepare the cream cheese frosting by whipping together the butter and cream cheese on medium speed. Slowly incorporate the powdered sugar until the frosting reaches a smooth consistency. Add in heaving whipping cream to smooth, if needed.
  8. When cake is cooled, run a knife around the edge of each pan and carefully remove the cake. Set the first layer onto a platter or cake stand, leveling the top of the cake with a knife if necessary. Using a frosting knife or spatula, spoon the caramel butter cream on top of the first cake and smooth to the edges, making sure the layer of frosting is thick and even.
  9. Remove the second cake from the pan and place on top of the frosted first cake. Using a frosting knife or spatula, spread the cream cheese frosting on to the top and sides of the layered cake. Fill in any gaps between the layers with additional frosting and smooth out any rough edges.
  10. Use any leftover caramel buttercream to pipe a border along the bottom of the cake and decorate as desired.

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